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BEEF13.DAT
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1993-09-09
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362b
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19 lines
BASIC FLANK INFORMATION
Hindquarter cut on the underside next
to the short loin.
FLANK STEAK
A lean, flat, boneless muscle with
long coarse fibers. One per side of
beef. Sometimes sold as LONDON BROIL
(which is usually made from a Round
cut.)
HANGING TENDER (BUTCHER) STEAK
Narrow, thick 1╜ lb muscle attached
in part to the diaphragm.